75 ml PRIMA SPREMITURA Olive Oil heat in a frying pan.
1 kg pike-perch cut into cubes of 3 cm and fry it in the olive oil for 1 minute on each side, then pad the fish with kitchen paper and let it cool down. Clean the pan, heat 75 ml PRIMA SPREMITURA Olive Oil and fry 2 large onions cut into thin slices, and 2 garlic cloves in the olive oil until they become glazed.
1 dried chili chop finely and remove the seeds.
3 large carrots grate and add to the rest together with the chili. Season with 3 bay leaves
salt and pepper and 170 ml Riesling Selected Harvest Wine-Vinegar and let the mixture stew for about 6 minutes in the covered pan. Fill half of this mixture into a stoneware container, place the fish cubes on top of it and cover the fish with the rest of the onion-carrot-mixture. Cover the container and refrigerate for 2 to 3 days. Before serving, take the escabeche out of the fridge and heat it up to room temperature. Garnish with 3 tbsp. parsley, finely chopped Serve as starter or entremets with baguette or ciabatta.
serves 4
